Tomato Carrot Muffins

1-1/2 cups Bisquick Reduced Fat Baking Mix
1 tsp dried parsley flakes
1/4 cup Sugar Twin or Sprinkle Sweet
1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese
6 tbsp skim milk
2 tsp vegetable oil
1 egg or equivalent in egg substitute
3/4 cup chopped fresh tomatoes
1/4 cup finely shredded carrots

Preheat oven to 400 deg F. Spray a muffin tin with butter-flavored cooking
spray or line with paper liners. In a large bowl, combine baking mix parsley
flakes, Sugar Twin and Parmesan cheese. In a small bowl, combine skim milk,
vegetable oil and egg. Add milk mixture to baking mix mixture. Mix gently just to
combine. Stir in tomatoes and carrots. Fill 8 muffin wells 3/4 full. Bake 15 to
18 minutes or until muffins are done. Place pan on a wire rack and allow to
cool 5 minutes. Remove muffins from pan and continue cooling on a wire rack.

Serves 8
124 Calories, 4g Fat, 4g Protein, 18g Carbs, 301mg Sodium, 1g Fiber